4 BULLETIN 1305, "U. S. DEPARTMENT OF AGRICULTURE 
While almond butter may be marketed in several types of con- 
tainers, its quality remains unimpaired for a longer time if vacuum- 
sealed containers are used. Vacuum-sealed glasses of attractive 
design and attractively labeled would probably be best suited for a 
product of this type. 
ALMOND CONFECTION 
Since almond butter, because of its characteristic taste and dis- 
tinctive flavor, found favor with many to whom samples were sub- 
mitted, it was thought it could be made the base of an excellent filling 
for wafers and cakes. Accordingly experiments were made, which 
-Roaster with feed hopper and bucket 
elevator 
Fig.4 .— Mill for making nut butter 
resulted in a product that has been designated'' almond confection."* 
Its preparation consists in thoroughly incorporating the ground 
roasted kernels with confectioners' sugar (fig. 5) in the proportion of 
1 part of kernels to 1.17 parts of sugar. The mixture thus prepared 
is dry and crumbly and must be made into the form of a paste in order 
that it may best be used for the purpose suggested. This is accom- 
plished by the addition of either water or fixed oil of almonds. Water 
added at the rate of 1 part to 3.6 parts of sugar or fixed oil of almonds 
at the rate of 1 part to 10 parts of sugar produces a confection of the 
desired consistency. Under some conditions the confection made 
with oil has a distinct advantage over that made with water. If used 
in products that are baked, the confection made with water becomes 
